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The classic recipe for frozen milk mushrooms is easy to follow, and the cooking process does not take much time. However, to diversify the menu and make the dish even richer and more nutritious, the soup can be cooked in chicken broth or another type of mushroom can be added, for example, honey mushrooms. Frozen milk mushrooms allow you to prepare soups at any time of the year, however, it is important to know some subtleties so that the food is guaranteed to be tasty.
How to cook Georgian mushrooms from frozen mushrooms
You can prepare milk mushrooms from frozen mushrooms much faster than from fresh ones, since they are usually frozen after they have been peeled, washed and boiled. This is an excellent express option for preparing a quick family dinner. The result is a delicious, aromatic, nutritious soup in just 30 minutes. There are many recipes for preparing Georgian milk: you can cook a lean dish with vegetables or add poultry and serve with sour cream.
To make the broth more rich, you don’t have to cut the milk mushrooms, but pound them in a mortar
Cooking secrets:
- To defrost the mushrooms faster, they need to be doused with cool water. If you pour boiling water over them, they will “spread” and have an unsightly appearance.
- In order to give the Georgian mushroom a richer taste, some of the mushrooms can be crushed in a mortar.
- It is recommended to cut and place only slightly thawed milk mushrooms in a pan of boiling water - this will preserve the structure of the pulp.
Recipes for frozen milk mushrooms
Frozen mushrooms fully retain all nutrients, so dishes made from them are satisfying, aromatic and healthy. There are many recipes for milk mushrooms made from dry or salted mushrooms, however, such soups are significantly inferior in taste to dishes prepared from frozen milk mushrooms.
Classic recipe for Georgian mushrooms made from frozen mushrooms
In Russian cuisine, Gruzdyanka is considered a traditional Lenten dish, which has long been prepared by residents of villages and hamlets in the summer. Today, this exquisite, delicious soup can be cooked from frozen milk mushrooms and enjoyed with the hot, rich liquid throughout the year.
You will need:
- 500 g milk mushrooms;
- 2.5 liters of purified water;
- 1 onion;
- potatoes - 6 pieces;
- 1 carrot;
- 50 g butter;
- sour cream, dill.
Serve milk mushrooms hot, you can add 1 tbsp. sour cream
Cooking method:
- Place a pan of water on the stove and, while it boils, begin preparing the ingredients for the Georgian mushroom.
- Rinse the mushrooms with cool water and cut into strips or small slices (as you like).
- Wash and peel the vegetables.Cut the potatoes into cubes, grate the carrots on a coarse grater or cut into thin strips, chop the onion.
- Throw chopped milk mushrooms into boiling water, and after boiling, add potatoes and cook for 10 minutes.
- Fry onions and carrots in butter until golden brown.
- Transfer the roast to the pan and let simmer for another 5-7 minutes.
Serve the Georgian mushrooms hot, sprinkle with chopped dill and place a spoonful of sour cream (or mayonnaise) on each plate.
Mushroom soup with frozen milk mushrooms and chicken
Milk mushrooms and chicken go well together, so milk mushrooms are often boiled in chicken broth and served with a piece of meat. This dish will be nourishing, rich and incredibly tasty.
You will need:
- 200 g mushrooms;
- 1 chicken breast;
- 2 liters of water;
- potatoes – 5 pcs.;
- 1 onion;
- 1 carrot;
- a bunch of green onions;
- bay leaf, peppercorns.
Mushroom soup turns out rich, satisfying and very tasty.
Cooking method:
- Cut the chicken breast into portions and cook for half an hour in salted water with the addition of pepper and bay leaf.
- While the chicken is cooking, cut the milk mushrooms into pieces and fry them in a frying pan for 7-10 minutes. Transfer to the pan with the chicken, add the potatoes there and cook everything together for another 10 minutes.
- Sauté the onions and carrots, add to the liquid and cook for another 5 minutes.
Serve in a deep plate, sprinkled with finely chopped green onions and parsley.
Recipe for soup from frozen milk mushrooms and honey mushrooms
Since both types of mushrooms are forest mushrooms, they are often collected, stored for future use and cooked together. Cooking milk mushrooms from frozen milk mushrooms and honey mushrooms is no more difficult than a traditional dish, and the taste will be brighter.
You will need:
- 600 g mushroom mixture;
- 8 medium potato tubers;
- 1 onion;
- 50 ml vegetable oil;
- salt pepper.
It is not necessary to add vermicelli and cereals to the soup, it is already too thick
Cooking method:
- Peel the potatoes and cut into small cubes. Pour 2.5 liters of water into a saucepan, throw in the potatoes and put on fire. When the water boils, add one quarter of the mushrooms crushed in a mortar.
- Cut the remaining into small pieces. Chop carrots into strips, onions into small cubes.
- Fry onions and carrots in vegetable oil. When the vegetables turn golden, add the mushroom mixture to the pan and fry, stirring for 7-10 minutes.
- Transfer the fried milk mushrooms and honey mushrooms to a saucepan and cook over low heat for another 15 minutes.
This soup will be quite thick, so there is no need to add cereals or vermicelli. It is recommended to serve with sour cream and herbs.
Calorie content of soup with frozen milk mushrooms
On average, 100 g of frozen milk mushrooms contains 18-20 kcal. And although they are considered a dietary product, the total calorie content of the dish depends on the other ingredients. A standard serving of soup is 250 ml and, depending on the components, has the following nutritional value:
- with potatoes – 105 kcal;
- with potatoes and chicken – 154 kcal.
In addition, the calorie content of the dish increases if it is served with sour cream (one tablespoon contains 41.2 kcal).
Conclusion
A recipe for frozen milk mushrooms, classic or with the addition of meat, should be in every housewife's cookbook. A properly prepared dish will turn out to be extremely tasty and dietary, but despite its low calorie content, it will be nutritious and satisfying. After all, it is known that mushrooms are not much inferior to meat in protein content, so this dish perfectly satisfies the feeling of hunger.
